Ingredients
- 1/2 cup shelled walnuts
- 4 tablespoons pomegranate molasses, (see Note), divided
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt, divided
- Freshly ground pepper, to taste
- 1 2-pound boneless center-cut pork loin roast, trimmed
- 1 1/2 cups pomegranate juice
- 1 1/2 cups reduced-sodium chicken broth
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 1 cup pomegranate seeds, (1 large fruit; see Tip) for garnish
Description
Pomegranates Become Available In Late Fall Just In Time To Grace Holiday Tables - All Too Often As Decorations. For This Festive Roast The Fruit Is Used In Three Forms: As A Thick, Sweet Molasses For The Filling Plus Whole Seeds And Juice For The Sauce. S
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